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Chicken and prawn kofta

Name: Chicken and prawn kofta
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 250g chicken mince, ideally about 6% fat; Small bunch spring onions, sliced; 1 heaped tsp finely chopped green chilli; 2 tbsp ginger paste; 1 tbsp garlic paste; 1½ tsp garam masala; 2 tsp amchoor (dried mango powder); 1 tsp ground coriander; 1 tsp ground cumin; 1½ tsp sea salt; 2 small pinches chopped coriander leaves; 400g raw, peeled and deveined tiger prawns, roughly chopped; 50ml vegetable oil; You’ll also need; Metal skewers

By: Sabrina Gidda

Published: 1 Mar 23
Updated: 25 Mar 24

“Prawns give a sweetness and a juiciness to these kebabs, which I love. You can, as always, work the mix into patties for burgers or sticks like traditional kebabs. My favourite is to serve the koftas in bread with a spicy mango salad, but I might also suggest you spread the mixture on ciabatta and toast it.” Chef Sabrina Gidda

Recipe from Modern South Asian Kitchen by Sabrina Gidda (Quadrille £26, March 2023). Photography by Maria Bell

Easy
March 2023

Test kitchen approved

Serves 4
Hands-on time 20 min

Recipe from Modern South Asian Kitchen by Sabrina Gidda (Quadrille £26, March 2023). Photography by Maria Bell

Nutrition: per serving

Calories: 255kcals
Fat: 12.4g (1.2g saturated)
Protein: 32.2g
Carbohydrates: 3.2g (1.6g sugars)
Fibre: 0.7g
Salt: 2.8g

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Ingredients

250g chicken mince, ideally about 6% fat
Small bunch spring onions, sliced
1 heaped tsp finely chopped green chilli
2 tbsp ginger paste
1 tbsp garlic paste
1½ tsp garam masala
2 tsp amchoor (dried mango powder)
1 tsp ground coriander
1 tsp ground cumin
1½ tsp sea salt
2 small pinches chopped coriander leaves
400g raw, peeled and deveined tiger prawns, roughly chopped
50ml vegetable oil

You’ll also need

Metal skewers

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Method

Put the chicken, spring onions, chilli, ginger and garlic pastes in a food processor. Add all the dried spices, salt, fresh coriander and prawns. Pulse a few times to bring it all together.
Oil your hands using a little of the vegetable oil, then roll the mixture into balls and thread onto metal skewers (or shape into burger patties). Cook over a high heat, under a hot grill or on a hot barbecue for 10-15 minutes